SEXY SNOWBALL KETO CHRISTMAS COOKIES

Snowball Keto Christmas Cookies are sugar-free and delicious. They are soft, shortbread-like cookies made with healthy almond flour and sweetened with low-carb and calorie-free erythritol. Good thing you're only 20 minutes away from curing your sweet tooth!

TIPS FOR MAKING THESE ALMOND SNOWBALL COOKIES

These keto Christmas cookies are very easy to make. But there are a few tips for making sure they turn out perfect.

Use well soften butter. As soon as I start thinking about cookies, I take the butter out of the fridge. It needs several hours at room temperature to get very soft. If you're in a rush, cut the amount you need for this recipe (½ cup) into small pieces. The small pieces will soften much faster than a brick of butter.

Use fine almond flour. For the best texture, avoid almond meal. It's more coarse and will result in denser cookies.

Dust the cookies with powdered erythritol when they're still a little warm. It will stick better if they're warm.

Have patience. These cookies taste underdone when warm. They're better if you wait for them to cool.

INGREDIENTS

2 ½ cups almond flour
¾ cups powdered erythritol, divided
¼ teaspoon sea salt
½ cup butter, softened (vegan, if needed)
2 teaspoons vanilla
26 dried cranberries

INSTRUCTIONS

Preheat your oven to 350 degrees.
Add the almond flour, ½ cup of the powdered erythritol, and sea salt to a large bowl and mix to combine. Add the softened butter and vanilla and mix until a soft dough forms.
Using a tablespoon, scoop the cookie dough and roll into 26 balls. Place them on 2 baking sheets, spacing 1-inch apart.
Bake for 10 minutes then let cool slightly before transferring to a cooling rack. Dust with the remaining ¼ cup of powdered erythritol (a small, fine-mesh sieve works well for this) and top each one with a dried cranberry.

NOTES

It is best to let these cookies cool completely before digging in as they will taste undercooked if you eat them while they're warm.